An icing-free cake

This cake is so rich and moist that it needs no icing.

Serve on its own, or with whipped cream and berries.

Makes 12 servings14 tablespoons (2 sticks minus 2 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan

1 cup sifted cake flour, plus more for the pan and berries

14 tablespoons (7 ounces) almond paste (do not use marzipan)

1 cup plus 2 tablespoons sugar

1 teaspoon vanilla extract

5 large eggs

1 1/2 cups fresh raspberries (berries cut in half, if desired)

1. Preheat the oven to 350 degrees. Use butter to lightly grease a 9-inch round cake pan, then dust with flour, shaking out any excess.

2. Combine the almond paste, the 14 tablespoons of butter and the sugar in the bowl of a stand mixer or handheld mixer; beat on low, then medium speed until smooth and light. Add the vanilla and eggs one at a time, beating well and scraping down the sides of the bowl after each addition.

3. By hand, gently fold in the flour until barely incorporated.

4. Use a little flour to coat the raspberries, then fold them into the batter; avoid overmixing, or the cake will be tough. Pour the batter into the prepared pan; bake for 45 to 50 minutes, until the top is nicely browned and a toothpick inserted into the center comes out clean.

5. Cool completely before removing from the pan.

The Washington Post: Adapted from "Cooking From the Garden," edited by Ruth Lively and Courtney Jordan (Taunton Press, 2010). Tested by Sharon Lane, The Seattle Times.